Mahi Mahi with Artichoke and Sun-dried Tomato Topping
Yield: 4 Servings
Mahi Mahi with Artichoke and Sun-dried Tomato Topping
The star of this dish is the topping! It can be used on really any white meat, such as chicken, pork, or other fish!
Prep time: 10 MinCook time: 1 H & 30 MInactive time: 1 HourTotal time: 2 H & 40 M
Ingredients
Instructions
- Roast Garlic: Preheat oven to 400 degrees. Cut top 1/2” off garlic bulb and drizzle olive oil over exposed cloves. Wrap in aluminum foil and cook for 45-50 minutes. Once cool, squeeze cloves out and set aside for later.
- Once garlic is done roasting, heat butter in a saucepan over medium heat until melted.
- Add shallot and cook, stirring occasionally, for 5 minutes or until softened.
- Add lemon juice and wine and cook, stirring occasionally, for 20-30 minutes until reduced by roughly 1/2.
- Add sun-dried tomatoes and artichokes and stir to combine. Cook for 8-10 minutes.
- Add 4-5 cloves of the roasted garlic and stir to combine.
- Cover and remove from heat.
- Coat fish with flour and sprinkle with salt and pepper on both sides.
- Heat a drizzle of olive oil in a skillet until hot.
- Add fish, cook 4-5 minutes per side until cooked through.
- Serve fish with artichoke tomato topping.
